Antibiogram Of Organism Ofpublic Health Importance Inprocessed Beef And Chicken Suya Sold In Umuahia, Abia State, Nigeria

ABSTRACT

The antibiogram of organism of public health importance in processed beef and chicken suya sold in Umuahia, Abia State was investigated. Thirty samples of both meat products were bought from three different spots in Umuahia. Microbial analysis of the samples resulted in isolating Staphylococcus aureus, Escherichia coli, Enterobacter spp., Salmonella spp., Shigella spp., Proteus spp. and Citrobacter spp. Escherichia coli and Staphylococcus aureus recorded highest percentage occurrence of 12(40%) and 7(23%) respectively. While Proteus spp., and Citrobacter spp. had the lowest percentage of occurrence of 1(3%) each. These isolates where found to be resistant to a number of popular antibiotics. Staphylococcus aureus was susceptible to Augmentin and Gentamycin but resistant to Amoxicillin, Erythromycin, Tetracycline, Cloxacillin, Cotrimoxazole and Chloramphenicol. The gram-negative bacteria were susceptible to Gentamycin and Ofloxacin while they were resistant to Levofloxacin, Streptomycin, Chloramphenicol, Erythromycin and Nalidixic acid. The resistance of most of these isolates to antibiotics highlights the reason for the increasing failure in the treatment of bacterial infections. The work revealed that beef and chicken suya sold in the area were microbiologically unsafe and below acceptable standard for human consumption. 

TABLE OF CONTENTS

Cover page ﾿ i

Title page ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of contents ﾿ vi

List of tables ﾿ viii

Abstract ﾿ ix 

CHAPTER ONE ﾿ 1

1.1. ﾿ Introduction ﾿ 1

1.2. ﾿ Aim and Objectives of the Study ﾿ 2

CHAPTER TWO: LITERATURE REVIEW ﾿ 4

2.1. ﾿ Suya ﾿ 4

2.1.1. ﾿ Types of Suya ﾿ 4

2.1.2. ﾿ Preparation of Suya ﾿ 5 

2.2. ﾿ Meat ﾿ 5

2.2.1.    Meat Spoilage                                                                                                            6

2.2.2.    Common Forms of Meat Spoilage ﾿ 6   

2.2.3.    Lactic acid Bacteria Associated with Meat Spoilage                                    ﾿ 7

2.2.4.    Essence of Meat Preservation                                                                                  ﾿ 8

2.3.       Street Food Sector                                                                                                    ﾿ 9

2.4.       Microbial Contamination of Suya                                                                            ﾿ 11

2.4.1.    Sources of Microbial Contaminants in Suya                                                            ﾿ 12

2.5.    ﾿ Antibiotic Sensitivity                                                                                              ﾿ 13

2.5.1. ﾿ Antimicrobial Agents and Antibiotics ﾿ 14

2.5.2.   Antibiotic Mechanisms of Action and Mechanisms of Resistance                          ﾿ 14

2.5.3. ﾿ Causes of Antibiotic Resistance                                                                              ﾿ 20

2.6. ﾿ Health Hazards of Contaminated Suya Meat                                                          ﾿ 21

2.6.1. ﾿ Mitigating the Health Hazards Associated with Suya                                                22

CHAPTER THREE: MATERIALS AND METHOD                                                           24

3.1. ﾿ Study Area ﾿ 24

3.2. ﾿ Sample Collection ﾿             24

3.3. ﾿ Media Preparation ﾿ 25

3.4. ﾿ Microbial Analysis ﾿ 25

3.4.1. ﾿ Sample Preparation ﾿ 25

3.4.2. ﾿ Isolation and Enumeration of Microorganism ﾿ 25

3.4.3. ﾿ Characterization and Identification of Isolates ﾿ 26

3.4.3.1. Gram Staining ﾿ 26

3.4.3.2. Motility Test ﾿ 26

3.4.3.3. Catalase Test ﾿ 27

3.4.3.4. Citrate Utilization Test ﾿ 27

3.4.3.5. Coagulase Test ﾿ 27

3.4.3.6. Oxidase Test ﾿ 28

3.4.3.7. Indole Test ﾿ 28

3.4.3.8. Methyl Red Test ﾿ 28

3.4.3.9. Sugar Fermentation Test ﾿ 29

3.5. Antibiotic Susceptibility Testing ﾿ 29

CHAPTER FOUR: Results ﾿ 32

CHAPTER FIVE: Discussion and Conclusion ﾿ 40

5.1. Discussion ﾿ 40

5.2. Conclusion ﾿ 42

5.3. Recommendation ﾿ 42

REFERENCES ﾿ 44

APPENDIX 1 ﾿ 52

APPENDIX 2 ﾿             53 ﾿